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with sweet and sour mustard sauce
on crispy nori chips with radish sprout salad
with roasted shiitake mushrooms and mangoes
with smoked salmon crostini and osetra caviar
with goat's milk feta cheese, crisp and salty capers and red wine vinaigrette
with Pecorino Romano cheese, chopped egg and truffle vinaigrette
with toasted walnuts and St. Agur cheese
with avocado, Marcona almonds & Meyer lemon-honey vinaigrette
with burrata, asparagus and romesco
with spicy tomato sauce, parmesan and basil
with choice of Stilton, cave aged gruyere or Keen's cheddar cheese soup, salad or fries
with sauerkraut and thousand island dressing soup, salad, or fries
with warm potato salad, crispy vidalia onions, blue lake beans and tomato coulis
with steamed green onion buns ginger pear chutney
with roasted grapes, creamy spring garlic puree and Swiss chard
with jicama salad and lime marinated onions
with soba noodles and ponzu dipping sauce
with marinated wild mushrooms, baby bok choy, crispy shallots and garlic noodles
with burrata cheese, basil and roasted peppers
fried crispy with cilantro creme fraiche, roasted chili sauce, and chopped peanuts
with horseradish mustard vinaigrette, crispy capers, and aged pecorino
with goat's milk feta cheese, fried capers and red wine vinaigrette
with Pecorino Romano, chopped egg and truffle vinaigrette
with sweet pea ravioli, Dungeness crab, white asparagus and sorrel
with fiddlehead ferns, morel mushrooms, english peas, baby squash and basil
with fingerling potatoes, baby artichokes and nicoise olive sauce
with ginger steamed Japanese eggplant and miso mustard
fried crispy with coconut creamed corn, sugar snap peas, and lime vinaigrette
with steamed green onion buns and pear candied ginger chutney
with homemade chocolate and espresso ice creams hot fudge, caramel krispies and Southern Comfort whipped cream
with cherry swirled vanilla ice cream and a cinnamon crust
passionfruit, grapefruit-basil and huckleberry-lavender served in crisp fruit cups
with apple caramel sauce and crispy apple fritters
with lemon scones and assorted cookies
with Grand Marnier-creme caramel ice cream and sweet & salty chocolate bark
with chocolate and apricot ice creams, hot fudge, hazelnut whipped cream and sautéed apriums
with assorted fruits in season, toasted nuts and warm fig bread
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